So July came and went, and finally in August I had a free Friday to fool around with cupcakes. I had two thoughts on how to make a Peach Cobbler cupcake. The first thought was to bake the peaches into the cupcake ... the second thought was to make a peach filling and fill the cupcakes after they had cooled. It was Friday and I had nothing better to do (well ... I actually did ... but I like to avoid responsibility by baking instead), so I tried both.
Up first ... baking the peaches inside. The peach filling will be a later post.
I searched all kinds of recipes on-line, and I finally found one that I could tweak a bit at Willow Bird Baking. Here's what I did ...
Peach Cobbler Cupcakes
1 stick butter
3/8 cup light brown sugar
3/8 cup white sugar
2 large eggs, room temperature
1/2 cup buttermilk
1 teaspoon vanilla
Splash of peach syrup from canned peaches (if using canned peaches)
1 1/3 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
Fresh or canned peaches, chopped
1/3 cup packed brown sugar
1/2 cup flour
1/4 teaspoon cinnamon
1/4 cup butter (4 tablespoons)
Preheat oven to 350 degrees. Line wells in cupcake pan with cupcake liners. In a small bowl make streusel. Add all the ingredients and cut the mixture into crumbles with two knives until it's about the consistency of coarse cornmeal. Set aside.
In a large bowl, cream together butter and sugars. Add the eggs one at a time and mix. Mix in the buttermilk, vanilla, and a little peach syrup.
In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add a little to the flour mixture at a time, mixing well after each addition. Beat the batter for an additional 2 minutes.
Pour just enough batter into each of 12 cupcake wells to cover the bottom.
If there is extra batter left over, fill some more wells. I was able to fill 16 total.
Bake 15-20 minutes, or until a toothpick inserted into the cake comes out clean. Cool cupcakes in pan for a couple of minutes, and then on a cooling rack.
Once cupcakes are completely cool, frost them.
I decided to top my Peach Cobbler Cupcakes with vanilla buttercream because I was hoping it would taste like a scoop of ice cream on top. To give it a little more pop, I took the extra streusel and popped it in the oven for about 5 minutes and then sprinkled it on top.
I thought these cupcakes tasted kind of like a peach coffee cake. When I make these again, however, I think I will add more peaches to each cupcake. I added about 3 peach chunks to each one ... it needed more.
On a side note ... If you are going to use canned peaches (like I did), make sure that they are drained and dried. Before I started, I placed the peach chunks on a paper towel and blotted them dry. I then let them sit there and dry for quite a while.
When I was all done, I texted Leesa to see if she wanted to come taste them. She did. She agreed with me that they were very good but really did need more peaches in them.
Coming soon ... Peach Cobbler Cupcakes ... Take 2.